Blackstone Chicken Fried Rice
Ingredients
- 2 cups dry jasmine rice
- 3 tablespoons avocado oil
*Or substitute your favorite high-heat cooking oil.
- 1 cup diced onion
- 1 cup frozen peas and carrots mix
thawed in refrigerator overnight
- 2 tablespoons butter
- 2 tablespoons finely minced fresh garlic)
(about 4 cloves
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 2 eggs beaten
- 1-2 tablespoons sesame oil
- 4 green onions
sliced thin, whites and greens separated
- salt and pepper
- 1 tablespoon crunchy garlic chili sauce)
(optional
- 1 pound boneless skinless chicken breasts
sliced against the grain into strips about 1/4" thick
- 3 tablespoons water
- 2 teaspoons soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons avocado oil
*Or substitute your favorite cooking oil.
- 1 teaspoon sugar
Directions
- 1
Velvet the chicken. In a medium bowl, add sliced chicken, 3 tablespoons water, and 2 teaspoons soy sauce. Mix until chicken is well-coated. Add cornstarch, oil, and sugar. Mix well. Set aside for 45 minutes to 1 hour to marinate.
- 2
Prep the griddle. Preheat griddle to about 375-400 degrees F. Add about 2 tablespoons of your favorite cooking oil to the griddle surface and spread it around with your spatula.
- 3
Fry the rice. Add the cooled rice to the oiled griddle surface in a thin even layer. Allow the rice to begin to heat up, untouched for about 2-3 minutes. Then, use your spatula to stir together, breaking up any large clumps. Continue to fry the rice, stirring occasionally, until heated through. Season with pepper and a small amount of salt.
- 4
Cook the vegetables. Immediately after adding the rice to the griddle, add the diced onions and whites of the sliced green onions to the griddle in a separate area and sauté until tender. When onions are almost done cooking, add peas and carrots and mix to combine with onions. Season vegetables with pepper and a small amount of salt. (The soy sauce and oyster sauce have a higher salt content, so take care to not over-salt the rice at this point.)
- 5
Add garlic and butter. Make a "well" in the rice on the griddle. Add butter and minced garlic to the well. Allow the garlic to cook in the butter until lightly browned, then incorporate butter and garlic into the fried rice. Mix vegetables and rice together, and move to the side of the griddle to make room for the chicken. *If using the crunchy garlic chili sauce, make another well in the vegetable fried rice now to warm that up, and then mix into the fried rice.
- 6
Cook the chicken on the griddle. Add about 1-2 tablespoons of cooking oil to a clear area on the griddle and spread it around with your spatula. Add the chicken to the oiled surface, making sure that each piece comes in contact with the griddle surface to get a good sear. Cook the chicken on the first side for about 1-2 minutes (depending on your griddle temp), then sauté together. When chicken is cooked through, add it to the fried rice.
- 7
Add sauces to the chicken fried rice. Pour the soy sauce and oyster sauce over the fried rice. Mix together well. Sauté the chicken fried rice for about 3-4 minutes.
- 8
Add the scrambled eggs. Pour beaten eggs partially on the side of the rice and partially on the griddle surface. Cook the eggs, then mix scrambled eggs in with the fried rice.
- 9
Garnish and serve. When all ingredients are well incorporated, sprinkle the chicken fried rice with sliced green onions. Remove rice from the griddle, and serve with Yum Yum sauce, Siracha, soy sauce, or your favorite fried rice condiments.
Blackstone Chicken Fried Rice
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About this Recipe
Craving that irresistible, restaurant-quality chicken fried rice without the takeout wait? This Blackstone chicken fried rice recipe brings all the savory, umami-rich flavors right to your backyard griddle, promising a dish better than your favorite Chinese restaurant takeout. Get ready to impress your family and friends with a truly exceptional meal.
Why This Recipe Works
The genius of this recipe lies in harnessing the power of your griddle, which provides an expansive, consistent cooking surface that perfectly crisps each grain of rice, preventing the dreaded mushiness often found in home-cooked fried rice. This technique, combined with tender, thinly sliced chicken breast prepared with a special marinade, ensures every bite is packed with texture and flavor. A masterful blend of soy sauce, oyster sauce, and fresh garlic creates a deeply savory and authentic Asian flavor profile that truly sets this griddle fried rice apart.
What to Expect
Prepare your senses for a symphony of tastes and textures. You'll be treated to succulent pieces of tender chicken, expertly sliced against the grain, mingling with softened diced onion and the vibrant sweetness of thawed peas and carrots. Each individual grain of jasmine rice, lightly kissed with butter and a high-heat cooking oil, remains distinct and slightly chewy, never clumpy. The aromatic fresh garlic provides a pungent, fragrant foundation, while the rich combination of soy sauce and oyster sauce delivers a profound umami punch. Finishing touches of beaten egg, a fragrant drizzle of sesame oil, and crisp green onions weave together to create a complex yet comforting dish that tastes like it came straight from your favorite eatery.
Customization & Variations
While boneless skinless chicken breasts are specified, you could also experiment with thinly sliced chicken thighs for a slightly richer flavor and even more tender results. The recipe calls for avocado oil, but feel free to swap it for your favorite high-heat cooking oil like grapeseed or canola, ensuring it has a neutral flavor. For those who love a bit of heat and an extra layer of savory depth, stirring in 1-2 tablespoons of crunchy garlic chili sauce at the very end adds a fantastic spicy kick and delightful textural contrast that complements the dish beautifully.
Serving & Context
This griddle fried rice is perfect as a standalone main dish for busy weeknights, offering a complete and satisfying meal. It also shines as a flavorful centerpiece for a casual weekend gathering or backyard cookout. Serve it immediately after cooking, garnished generously with extra green onions, for a visually appealing and deeply satisfying experience that will have everyone asking for seconds.